Basic Vinaigrette Dressing

Scroll to the bottom of the page to see questions Lindsey has answered on this recipe

Vegetarian

This recipe is from the Delia Online Cookery School

Watch how to make a Basic Vinaigrette Dressing, and other dressings, in our Cookery School Video on this page.

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Salad dressing study notes

Asked by: frances therese

please let me know where on website i can find Cookery School Study Notes, want to read up on different oils and vinegars for dressing salads. Thanks Frances Therese.

Answered by Lindsey: Hello Frances Therese, The study notes on salad dressings are here. You can access them via a link on the specific cookery school pages – on the right-hand side when you scroll down the page. Kind regards Lindsey

Dressing without vinegar

Asked by: Rose McGhie

Could I please get a salad, dressing recipe which does not contain vinegar Many thanks Rose McGhie

Answered by Lindsey: Hello Rose, We do not have a specific salad dressing recipe without vinegar but you can swap the vinegar for lemon juice in any of the dressing recipes that we have. Kind regards Lindsey

Method

Begin by placing the garlic in the mortar followed by the salt and crush them together then what happens is the salt draws out the liquid and it will break down into a purée.

Next add the mustard powder and some freshly milled black pepper really work it in, giving it about 20 seconds of circular movements to get it thoroughly blended. Now add the vinegar and work it in in the same way and use the pestle to scrape everything down to the bottom of the mortar. Next add one tablespoon of the oil, switch to a small whisk and give everything a really good, thorough whisk then add the remaining oil a tablespoon at a time whisking thoroughly after you add each spoonful. Use as soon a soon as possible but whisk it again before dressing the salad.

If you don’t have a pestle and mortar, crush the garlic with the salt on a board using the blunt edge of a knife as we show in othe video. Then put the garlic purée in a jar with some freshly milled black pepper and the mustard powder, then add the vinegar and oil and screw the lid tightly onto the jar and give it all a really vigorous shake to combine all the ingredients.

There are many combinations of ingredients you can use to make vinaigrette dressing. One of my favourites is made with sherry and balsamic vinegar. For the summer you can add chopped fresh herbs, which adds flavour to a simple salad or Tomato, Mozzarella and Avocado Salad or one of the best salads ever invented a Salade Nicoise.

At any time you can add freshly squeezed lemon juice in place of the vinegar and some of the zest too if you like. I like White Bean and Tuna Fish Salad and Baby Summer Vegetables with Lemon Vinaigrette, which I make with lemon juice, white wine vinegar and light olive oil. See related recipes below.